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Preparation

Melt butter in heavy large saucepan or Dutch oven over medium heat. Add onions and garlic and sauté until almost golden, about 8 minutes. Add beef and cook until brown, breaking beef up with fork, about 10 minutes. Stir in chili powder, cumin and cayenne and continue cooking 3 minutes. Mix in tomatoes, broth, potatoes, carrots, bell pepper and chili sauce. Simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer until beans are heated through and vegetables are very tender, about 30 minutes.

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Recent Reviews

forgot to mention that we use ground turkey and chicken stock. and sometimes toss in left over veggies from the previous nights dinner such as corn or green beans.

nucmnud from Keyport, NJ /

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i add a beer and about 1/3 cup tequila and my wife is always asking me to make chili again. great recipe ... not a true chili since it has more than meat but this is by far my favorite chili recipe. we like to serve it with white rice.

nucmnud from Keyport NJ /

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Tasty, hearty, chunky chili! I didn't have chili sauce or enough cumin, but it was still super yummy. I added a chopped jalapeno to try to make up for the lack of chili sauce. Topped with cheddar cheese in the bowl. Will def make again.

kittykatLA from San Francisco, CA /

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We call this "Blizzard Chili" because we made it for the 1st time in Feb 2011 during the blizzard. I swapped out the potatoes and used great northern beans instead (couldn't get to the store that day) and we loved it. Easy and tasty - I usually serve it with cornbread and have the usual add ons like cheese, sour cream and chopped green onions.

susanadair from Evanston, IL /

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This is an excellent way to use up all of the carrots and potatoes I receive in my produce box throughout the winter! I have made this twice in two months and have frozen it in one-cup servings for easy weeknight dinners. It's super flavorful and easy to prepare. I especially love it with heirloom beans.